Best Okra And Tomatoes Recipe
Topic: Best Okra And Tomatoes Recipe
Best Okra And Tomatoes Recipe
A classic Southern dish is stewed okra and tomatoes. You know these vegetables will be fantastic because they’re flavoured with bacon, onion, garlic, and cider vinegar. During the summer, serve fresh okra and tomatoes from the garden, or use canned and frozen items during the off-season. This is an easy and economical recipe to enjoy all year long when served with cornbread!
Okra seems to divide people: either they adore it or despise it! This light green fruit with a peculiar grassy flavour — comparable to eggplant or green beans — thrives in hot and humid settings, making it a staple in Southern cooking.
My mother has always loved fried okra, so I think I was born with a taste for the small pods! That said, I think I prefer this simple stewed okra and tomato recipe to the breaded and fried version. Isn’t it incredible?! That’s how good it is.
Perhaps it’s the bacon, onion, and garlic that make this dish so unique? — one person said, “What Isn’t “fatback” a vegetable????” I think we’ve known for a long time that bacon, fatback, and ham hocks enhance the flavour of okra and just about any other vegetable!
WHY IS THIS RECIPE SO YUMMY?
- Adapted from Paula Deen’s recipe, this okra and tomato meal has been a family favourite for years. Over time, I’ve adjusted the original till we’ve arrived at the best rendition of this Southern classic. Here’s why you’ll enjoy it as well:
- When these vegetables are at their optimum during the summer months, you can utilise farm-fresh okra and tomatoes.
- You can use frozen okra and canned diced tomatoes in the off-season (or as a shortcut).
- A touch of sugar, fresh herbs, and a dash of vinegar bring a profound, smokey aspect to the dish, perfectly balanced by a touch of sugar, fresh herbs, and a dash of vinegar.
- You don’t need to turn on your oven, and you don’t have to wait for hours while the vegetables boil because the recipe comes together fast in a pan or Dutch oven on the stovetop.
- Serve the adaptable recipe with cornbread or biscuits as a light lunch or supper entrée or a side dish with heartier meat-based meals.
HOW DO YOU PREVENT OKRA FROM BECOMING SLIMY?
Mucilage, a chemical found in okra, works as a natural thickening when heated. While this is advantageous in dishes like gumbo, it also results in the sliminess associated with okra. I haven’t noticed that the okra in this recipe has a slimy feel.
However, there are a few tried and true methods for lowering the slime content of fried okra. Some people recommend waiting until just before you’re ready to cook the okra to slice it. Others suggest that soaking it in vinegar before cooking prevents it from becoming sticky. I’m not concerned about slimy okra here because I haven’t observed it as an issue.
WHAT TO SERVE WITH TOMATOES AND SOUTHERN OKRA
Pair the okra and tomatoes with cornbread, corn muffins, rice, cheese biscuits, sour cream muffins, or buttermilk biscuits if serving as an entrée for a light lunch or dinner.
STORAGE
Refrigerate any leftover okra and tomatoes in an airtight jar for 3-4 days. Microwave until warm, or put to a skillet and warm over low heat until well warmed.
CAN STEWED OKRA AND TOMATOES BE FROZEN?
Yes, this recipe can be frozen; but the veggies will have a mushier, more watery feel when thawed. Freeze for up to 3 months in an airtight container.
VARIATIONS ON THE RECIPE
- If you don’t have thick-cut bacon, use 4-5 everyday pieces in place of the thick-cut bacon.
- Add shrimp or sausage to the recipe for a heartier supper.
- For a Cajun twist, use Creole spice or a pinch of cayenne pepper.
- Corn is an excellent addition to the stew as well. You can use fresh corn from the cob or frozen kernels instead of fresh corn.
RECIPE SUGGESTIONS FOR THE BEST OKRA AND TOMATOES
When the vegetables are at their best in the summer, use fresh okra and fresh tomatoes. Frozen okra and canned tomatoes, on the other hand, perform well and have a constant flavour and texture.
Because frozen okra softens more quickly than fresh okra, reduce the cooking time slightly when using frozen vegetables. The okra does not need to be thawed before adding the stew.
You’ll need around 2 12 cups seeded and diced tomatoes if you’re using fresh tomatoes. To replace the juice from the canned tomatoes, you’ll need to add roughly 12 cups of liquid. Water, broth, or red wine are all suitable options.
Best Okra And Tomatoes Recipe
PrintBest Okra And Tomatoes Recipe
A classic Southern dish is stewed okra and tomatoes. You know these vegetables will be fantastic because they’re flavoured with bacon, onion, garlic, and cider vinegar.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 thick-cut bacon pieces, diced
- 1 Vidalia onion, peeled and chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) chopped tomatoes (not drained) (see note below to use fresh tomatoes instead)
- 1 teaspoon of sugar
- 12 teaspoon dried thyme (or 2 teaspoon fresh thyme leaves)
- 1 bay leaf, dried
- apple cider vinegar, 1/2 teaspoon
- Worcestershire sauce, 1/2 teaspoon
- 2 cups okra, stems clipped and sliced into 1/2-inch pieces, fresh or frozen
- Season with salt and pepper to taste.
Instructions
- Cook bacon in a large skillet or Dutch oven until it begins to crisp and the fat is rendered for about 5 minutes.
- Cook for 5 minutes with the onion and garlic.
- Tomatoes (with juices), sugar, thyme, bay leaf, vinegar, and Worcestershire sauce are added together. Deglaze the pan with the tomato juices, scraping off the browned bits from the bottom and cooking for ten min with the lid off on low heat.
- Add the okra, cover with a lid, and cook until the okra is soft, about 15 minutes (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
- Remove the bay leaf from the dish. To taste, season with salt and pepper. Serve right away.
Notes
- When the vegetables are at their best in the summer, use fresh okra and fresh tomatoes. Frozen okra and canned tomatoes, on the other hand, perform well and have a constant flavour and texture.
- Because frozen okra softens more quickly than fresh okra, reduce the cooking time slightly when using frozen vegetables. The okra does not need to be thawed before adding the stew.
- You’ll need around 2 12 cups seeded and diced tomatoes if you’re using fresh tomatoes. To replace the juice from the canned tomatoes, you’ll need to add roughly 12 cups of liquid. Water, broth, or red wine are all suitable options.
- If you don’t have thick-cut bacon, use 4-5 everyday pieces in place of the thick-cut bacon.
- Add shrimp or sausage to the recipe for a heartier supper.
- For a Cajun twist, use Creole spice or a pinch of cayenne pepper.
- Corn is an excellent addition to the stew as well. You can use fresh corn from the cob or frozen kernels instead of fresh corn.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 126 kcal
- Sugar: 6g
- Sodium: 317mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
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People Also Ask:
Is okra and tomatoes good for you?
Okra is a low-calorie vegetable abundant in vitamins A, C, B, and Folate. The phytochemical mucilage, which promotes digestion and helps to alleviate constipation, is one unexpected benefit of okra.
Can you freeze okra and tomatoes together?
It’s a good idea to freeze it if you don’t intend to cook it all straight away. You may slice it up and put it in a freezer bag before throwing it in the freezer. That would work, but when it thaws, you wouldn’t like it very much. It all thickens and becomes chaos.
Can you have okra and tomatoes on keto?
Fresh okra sautéed with tomatoes is a delicious way to eat okra more healthily. It’s a quick and delicious side dish that’s packed with nutrients!
How many calories are in a cup of okra and tomatoes?
One cup of tomato and okra contains 78 calories.
